SUARDI, SUARDI (2005) PENGARUH LEVEL TELUR AYAM DAN LAMA PENGUKUSAN TERHADAP SIFAT FISIK DAN FLAVOR CHICKEN NUGGET. Skripsi thesis, UNIVERSITAS HASANUDDIN.
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Abstract (Abstrak)
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Item Type: | Thesis (Skripsi) |
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Subjects: | S Agriculture > SF Animal culture |
Divisions (Program Studi): | Fakultas Peternakan > Teknologi Produksi Ternak |
Depositing User: | Kamaluddin |
Date Deposited: | 04 Oct 2022 02:04 |
Last Modified: | 04 Oct 2022 02:04 |
URI: | http://repository.unhas.ac.id:443/id/eprint/20092 |